Text 12688, 74 rader
Skriven 2008-08-25 23:24:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: flying 818
======================
 -=> On 08-25-08  04:53,  Michael Loo <=-
 -=> spoke to Dale Shipp about flying 818 <=-

 DS> Have you ever been to what used to be the airport which is (or was)
 DS> the oldest continuously operating airport in the World (at College
 DS> Park)? Or to the restaurant there ( 94th Aero Squadron Restaurant,

 ML> The Green Line to Greenbelt passes within a hundred paces of
 ML> the place, so I have seen it numerous times. There have been
 ML> gatherings of the frequent flyer bulletin boards there, but I've
 ML> not been able to make it so far. As far as the age claim, there
 ML> is some debate as to whether its status was compromised by the
 ML> blanket closure of Washington-area airspace (and the several-month
 ML> embargo on flights from the smaller airports) after 9/11/01.
 
It is a nice place inside with lots of WWII air corps memorabilia.  It
has been so long since I was there, I would not try to guess on the
quality of the food.  The evening menu looks to be a little higher in
price than the places we usually go ($18 and up for entree, $9 and up
for appetizer).

I recall that in the months and years after 9/11, there was an effort to
keep the airport in continuous service.  Even though it was banned for
scheduled flights, they had flights from other airports touch down there
briefly each day -- or so said some Washington Post article I read 5+
years ago.   The web page is still touting the claim of oldest
continuously operating airport, and maybe they accomplished that goal.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Summer Pudding+
 Categories: Pudding, Fruit
      Yield: 8 Servings
 
  1 1/2 lb Mixed soft fresh summer
           -fruit
      1 c  Granulated sugar
    1/2 c  Water
      8 sl White bread
 
  I tasted this "never forgotten" pudding last summer in London. We
  took out our more than hospitable nephew, Derek and his wife Jean to
  lunch at a rather posh restaurant. They brought the cart with the
  beautiful desserts. We were all full but Jean ordered the summer
  pudding so we could all taste it. It was absolutely marvelous! She
  gave me a recipe for it before we left and this is it!
  
  Pick over the fruit, removing any stalks, wash if necessary then cook
  with water and sugar until just soft. Cut the crusts off the bread
  and arrange the slices in a 1 1/2 pint pudding basin (retain a couple
  slices for the top.) Pour the fruit and juices, while still warm,
  into the basin. Use the remaining bread to top the pudding, trimming
  to fit. Put a saucer on top of the pudding, and weigh down with a
  heavy can of something on top. Refridgerate overnight.
  
  To serve, loosen round the edges with a palette knife, turn out onto a
  serving dish and decorate with whipped cream and more fresh fruit.
  Incidently, this dish freezes exceptionally well.
  
  Courtesy of Jean Eisner (our niece in law who lives in Cheltenham)
  Mary Riemerman
  
  P.S. The pudding we were served was full of berries and peaches.
  From: "Mary Riemermann" <rieme005@tc.Um
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:32:41, 25 Aug 2007
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